Pasta with pork & basil
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Pasta with pork & basil
  Pasta    Pork  
Last updated 6/12/2012 12:45:06 AM. Recipe ID 4761. Report a problem with this recipe.
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      Title: Pasta with pork & basil
 Categories: Meats, Main dish
      Yield: 4 Servings
 
      8 oz Fusilli or other fresh pasta
      6 oz Mushrooms
           Fresh basil, parsley, chives

MMMMM---------------------FOR THE MEATBALLS--------------------------
      1 lb Lean freshly minced pork
           Parmesan cheese
           Fresh basil
           Garlic
    1/2 sm Egg; lightly beaten
           A little butter or oil

MMMMM-----------------------FOR THE SAUCE----------------------------
    1/2 oz Butter
  1 1/2 tb Plain flour
    1/4 pt Double cream
    1/2 pt (scant) stock
           Parmesan cheese
           Dijon mustard
 
  Mix all the meatball ingredients thoroughly; I season the meat with 1
  tablespoon grated Parmesan, 2 tablespoons basil and 1 smallish garlic
  clove, as well as salt and pepper.  Flour your hands and shape the
  mixture into about 32 small balls.  Fry in batches in a non-stick pan
  for 5 minutes or more until golden and cooked right through.  Shake
  the pan frequently so the meatballs keep in good shape and cook
  evenly.  Transfer to a casserole and keep hot.
  
      Slice the mushrooms thickly, saute' them well and add them to the
  meatballs.  Then "wash out" the frying pan with the chicken stock.
  Make a smooth rich sauce with the butter, flour, stock and cream.
  Add any juices that have collected in the casserole and simmer for
  several minutes. Away from the heat, season with salt and pepper, 2
  tablespoons Parmesan and 1 heaped teaspoon Dijon mustard.  Pour the
  sauce over the meatballs, cover and keep hot in a low oven.  The
  mixture can be kept hot for some time without spoiling, or it can be
  prepared ahead and reheated close to serving.
  
      Boil the pasta until al dente and drain well.  Add it to the
  casserole together with a small handful of fresh herbs -- about 2
  tablespoons each basil and chives, and 1 of parsley -- and toss
  gently to mix well. Garnish with more basil, and serve with an
  undressed salad.
  




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Recipe ID 4761 (Apr 03, 2005)

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